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Show oxxxy3corx)oooooooooooooo(y QThe Kitchen Cabinet oocxxxxxxxxxxxxooooooooooo licj. 1127, by Wtulein Newspaper L'nloD.) "The wise man knowa an Ignorant Igno-rant man because he has been one himself, but the Ignorant man cannot can-not recognize the wise man because he has never been wise." APPETIZING DISHES There are so many common tilings which we serve every day without thought of the pos- 1-?I3 sibilities of variety which will make VT tuem surprisingly ic -Ji attractive dishes. V fjL l Take the ordinary 7! I Jf cottage cheese rJfej which is so well kmszbszbs wfcTy liked when well seasoned with cream and butter. Add a few finely minced chives and a half of a green pepper, serve on lettuce with a dab of good salad dressing and one has a salad. Sometime prepare the cheese with rich cream and serve with a spoonful of rich preserve like bar le due currants cur-rants or strawberries or gooseberry preserve. Did you know that cauliflower was especially delightful served uncooked with a bit of onion and fresh ripe tomato to-mato with salad dressing, as a salad? When cooking green peas save the pods and cook them for a few minutes in just water to simmer, pour oil the liquor and use that to cook the peas. The flavor will be more pronounced and the vitamine content will be increased. in-creased. Add a teaspoonful of sugar to the saucepan of peas if they are not very sweet ; do this when they are cooking and the sweetness will seem to be natural. A teaspoonful of sugar added to almost al-most any roast or stew will add flavor, color and make it more attractive attrac-tive to the taste. Use grapefruit for the breakfast table sweetened with a spoonful or two of honey or maple sirup. Anchovy Toast. Trim the crust from thin slices of bread and cut into finger-sized pieces after toasting and spreading with butter. Arrange In a pan for the oven. Drain anchovies from oil and lay one on each piece of toast. Sprinkle with pepper and lemon juice and cook ten minutes in a hot oven. Tongue and Spinach Salad. Mix two cupfuls of cooked spinach, one cupful of diced cold boiled tongue, one-half of a cupful of celery, salt and cayenne to taste. Mix with enough boiled dressing to moisten and pack into small molds. Chill, turn out on lettuce and serve with a mayonnaise dressing. Creamed Ham on Toast. Take one cupful of chopped ham, add it to a cupful of rich white sauce, and when piping hot serve on softened buttered toast. Nice for a supper or luncheon dish. Serve with a plain lettuce salad with French dressing. Currant and Raspberry Ice. Mix together one cupful each of currant and raspberry juice ; take one pound of sugar and one pint of water. Boil the sugar and water together until it makes a sirup. Cool and add the fruit juice, then freeze; when partly frozen stir in the stiffly beaten whites of three eggs. Food Exhibits at Fairs. The more people who bring their food and garden products to the fairs the more interest Is -r taken and more knowl-f knowl-f - edge gained. Thousands t ;4 ;!rii of women are annually disappointed, often dis-rRj''iiJ dis-rRj''iiJ coui-aged and decide 3 J;i- never to bother to enter Bg&fi a contest again, because tfti I of lack of understanding understand-ing of the requirements of entry and often (though not as often as formerly) because of poor judgment in decisions rendered. Take jelly for example flavor, consistency, con-sistency, color, transparency and general gen-eral appearance all must be considered. consid-ered. Score cards are worked out by those qualified by training as well as by experience, ex-perience, and these should he the criterion cri-terion by which all judging is done. At every fair there should he tn effort ef-fort made to explain the score card for judging so that every person who has an exhibit may understand why she did, or did not, win. In places where this method has been followed the women strive to reach the standards set and are more intelligent as to what is required. The following year shows a marked improvement im-provement as well as greater interest in the exhibits. Don't make remarks for the judge to hear like this: "That is my fruit cake; I have taken the first prize every year for three years with that recipe." Such remarks never bring the desired results, for if the judge Is the right kind of person. It antagonizes rather than increases her regard .for the prize recipe. She will be fair In her judgment no matter who is offended. We hear, too, women say: "This is the kind of jelly or bread that I like," when both products prod-ucts are poor in color and appearance. appear-ance. If judging, such a person will give prizes to the food she lil-;es. thinking think-ing it is the best product. Unless we can cultivate a taste for the standardized standard-ized and perfect article, or can keep our likes and dislikes in the hnck-rrrnnnd. hnck-rrrnnnd. we are unfitted to judire foods. |